Restaurant Concepts Management & Operations / edited by M K Suteu.
Material type:
TextPublisher: New York : Magnum Publishing LLC, 2020Description: xv, 277 pages : color illustrations ; 23 cmContent type: - text
- unmediated
- volume
- 9781682506516
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Open Shelf
|
UMK Kampus Kota | UMK Kampus Kota | FHPK | Kampus Kota Open Shelf | TX911.3.M27 R46 2020 (Browse shelf(Opens below)) | Available | 10363060 |
Browsing UMK Kampus Kota shelves, Shelving location: Kampus Kota Open Shelf, Collection: FHPK Close shelf browser (Hides shelf browser)
| TX911.3.M27 P75 2019 Principles of health and safety and food safety supervision in hospitality service / | TX911.3.M27 P756 2019 Principles of restaurant reception supervision / | TX911.3.M27 R34 2018 Environmental management for hotels : a comprehensive guide for sustainable operation / | TX911.3.M27 R46 2020 Restaurant Concepts Management & Operations / | TX911.3.M27 R47 2017 The restaurant : from concept to operation / | TX911.3.M27 R478 2019 Restaurant franchising : concepts, regulations and practices / | TX911.3.M27 R49 2021 Introduction to Hospitality Management / |
Includes bibliographical references and index
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